Preparation:

Sort, wash, stem, pit, and chop cherries. Measure 4 cups chopped cherries.

In a 6 or 8-quart Dutch oven or kettle combine cherries, pectin, lemon peel and lemon juice. Bring to boiling over high heat, stirring constantly. Stir in sugar. Bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.

Immediately ladle jam into hot, sterilized half-pint canning jars, leaving 1/4-inch headspace. Wipe jar rims and adjust lids. Process jars in boiling-water canner for 5 minutes (start timing when water begins to boil). Remove jars from canner; cool on racks.

Servings: 6 half-pints
Source:
Submitted by: Recipe Group Member
Date:

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